I feel like its crunch time y’all! Where has the time gone! All I want for Christmas is to get you all these cookie recipes I have. But I don’t think I’ll have enough time! I have been craving alfajores for sometime now, but not just any alfajor. I want the ones from Peru, that my mother in law brings me when she visits. They are from La Casa de Alfajor and they are amazing, they melt in your mouth. So when I looked up some recipes I couldn’t find anything that resembled the ones from Peru, so I kept digging and apparently the ones I like are made with cornstarch! So these are made with cornstarch guys, which makes these gluten free! Don’t you dare walk away from me now, we are in this together and I know you are going to absolutely love these. One disclaimer, I am going to have a more traditional cookie with dulce de leche soon. But these are filled with hazelnut spread, trust me you’re going to love it! Do you love National Lampoons Christmas Vacation? That is one of my all time favorite Christmas movies. So when I saw the moose cookie cutter I thought I’d go with the theme of the movie. I promise I am a sane and normal person, however Christmas has a tendency to get me a little loopy. Enjoy.
Beat the egg yolks with the sugar at medium speed, for 3 minutes. Don’t worry, hold on to your egg whites because I have a recipe coming on Wednesday that will use up those suckers.
Add the butter and continue beating until combined.
Sift together the cornstarch and baking powder, I gave my toddler this task. Just remember when you have cornstarch all over the place, that you’re making memories.
Add the cornstarch mixture in two parts, mix until the dough is no longer sticky. Then add your salt and anise extract. I like to refrigerate the dough for 1 hour. It makes it easier to roll out.
After 1 hour you can take the dough out and flour the surface to roll the dough out, with this method your dough will no longer be gluten free though. I opt for rolling it out in between two pieces of parchment paper, to about 1/8 of a inch thick to keep it gluten free.
Cut out your cookies, I like the cookies to be on the smaller side. So I like to use small cookie cutters. The dough is very delicate, so you may need to use a spatula to move the cookies to your parchment lined baking sheet.
Bake in a 350 F oven for 8 to 10 minutes.
Let cool before filling each cookie. Then fill each cookie with chocolate hazelnut spread.
Now just dust each cookie with powder sugar and enjoy! Hasta la proxima!
- 3 egg yolks
- 4 TBS sugar
- 3/4 c unsalted butter
- 3 c cornstarch, sifted
- 4 tsp baking powder
- 1/8 tsp anise extract
- 1 pinch of salt
- chocolate hazelnut spread
- confectioners sugar for dusting
- In a bowl with a paddle attachment beat the egg yolks and sugar for 3 minutes until light and fluffy.
- Add the butter and continue to mix until completely combined.
- In a bowl sift together the cornstarch and baking powder and add in two parts to the butter mixture.
- Finally add the salt and anise extract, mix until incorporated. Then wrap in plastic and refrigerate for one hour.
- Roll out your cookie dough, and cut using a small cookie cutter. You could either dust with flour for easier rolling, or put between two pieces of parchment paper so that the cookies stay gluten free.
- Put cookie cut outs on a parchment lined/ silpat baking sheet and bake in a 350 F oven for 8 to 10 minutes.
- Remove from oven and let cool completely before spreading cookies with the hazelnut spread, then lightly dust the cookies with the confectioners sugar.